Cast Iron Naan

5 from 10 votes

Cast Iron Naan is an extra soft naan bread, that's slightly doughy and pillowy, just as we like it. Serve this homemade naan with soups, your favorite curry recipe, and practically anything else. You can't go wrong!

Course Appetizer, Side Dish, Snack

Cuisine American, Indian

Keyword best homemade naan, naan bread

Prep Time 1 30

Cook Time 30

Total Time 2

Servings naan

Calories 193kcal

Author Sue Ringsdorf

Ingredients

1 Tablespoon dry active yeast
1 Tablespoon granulated sugar
1 cup warm water (heated to 100-110 degrees F) -236 grams
1/4 cup olive oil
2/3 cup plain, full-fat yogurt
1 teaspoon kosher salt
3 1/2 cups all-purpose flour (plus or minus a couple of tablespoons) - 420 grams, plus more (about 30 grams) for rolling out
melted butter - to add after cooking, optional

Instructions

* Be sure to read all the tips on the blog post before proceeding!
** When measuring the water and flour, it's best to use grams. Or go by touch. You want the dough to be a little sticky but not too much.
Activate the yeast. In a large standing mixer (or you can make this by hand too), combine the yeast, sugar, and warm water. Stir with a spatula and wait for the mixture to get bubbly.
1 Tablespoon dry active yeast, 1 Tablespoon granulated sugar, 1 cup warm water (heated to 100-110 degrees F)
Add the yogurt, olive oil, and salt, and stir again. Then attach dough hook, and start adding flour. Start with two cups of flour, and then mix. Continuing adding more flour, a little at a time, until you get the right consistency. The dough should start pulling away from the sides of the mixer, and it should be just slightly sticky.
2/3 cup plain, full-fat yogurt, 1/4 cup olive oil, 1 teaspoon kosher salt, 3 1/2 cups all-purpose flour (plus or minus a couple of tablespoons)
Remove the dough to a greased bowl, and shape it into a ball. Cover with a clean dish towel, and set it aside to double in size in a warm corner of your kitchen. This will take approximately one hour.
Sprinkle some flour on a clean working surface, like a large cutting board or a baking mat. Place the dough on top of the flour, and slice it in approximately 10 wedges.
Preheat a large cast iron skillet to medium-high heat on your stove top.
Meanwhile, roll out one naan at a time, using a rolling pin (and plenty flour) to get a very thin, flat shape. (See blog pictures.) Carefully lift the naan to the hot (dry) grill pan. Cook on one side for a minute or two. You should see bubbles forming on this first side. Then flip and cook on the other side for 30 seconds to a minute, or until nice and golden brown.
Remove grilled naan to a clean towel, and immediately brush some butter on top. Continue rolling out one naan at a time and grilling, until all naan breads are done and piled up high on the towel.
melted butter
Serve immediately (you won't be able to resist them!) or let cool, and store in a storage bag or airtight container.

Video

Notes

Make the dough in advance, place the bowl in the refrigerator, and remove it later to grill it up at serving time.
Naan Bread is best served fresh! You can heat it up slightly in the microwave and add extra butter.
You can freeze the grilled naan bread after it cools completely. Just separate each naan with parchment paper, and place in a freezer bag.

Nutrition